This Crunchy Tapioca Netty Pancake is made of tapioca flour and buckwheat flour mixed with coconut milk and water. Tapioca is a gluten-free starch from the cassava or yucca plant’s storage root. Tapioca is a rapid source of carbohydrates that is common in Brazil, South America, and Africa and is now a frequent diet staple in many tropical areas worldwide.
This manioc (tapioca) flour-based crepe or pancakes are popular street snacks in Brazil. They’re made to order and come with a range of sweet and savory fillings such as cheese, coconut, or chocolate. You can make them at home with this simple recipe.
Manioc starch is soaked with water overnight. The next day the water is thoroughly drained. There remains only a stiff paste that needs to be crushed and sifted through a fine sieve to form a snow-like powder. This quickly melts together when sprinkled over a heated skillet to produce a crepe. For this crunchy netty pancake, you need a unique conical dispenser or a squeezy bottle with an opening through which you can squeeze the batter to make patterns over a hot pan. As it cooks and stiffens, you can flip it with a spatula or try tossing one into the air from the skillet.
Crunchy Tapioca Netty Pancake
We all love to have pancakes in the morning. Let's try these crunch tapioca netty pancakes that are perfect for breakfast.
- 1 cup buckwheat flour
- 1/2 cup tapioca flour
- 1 tbsp coconut sugar
- 1 cup of coconut milk
- 1 cup of water
- 1 tsp salt
Mix all the ingredients in a bowl and beat well for ten minutes.
Pour the batter into a tall plastic squeezy bottle with an opening on the top, usually used for ketchup or sauces.
Place a skillet or hot plate over medium heat. Squeeze out the batter in circles to form a net shape.
While cooking, brush coconut butter or any kind you prefer to make the pancake crispy.
Roll it up and remove it from the pan.
Serve with any vegetable relish, Tofu vegetable kurma, or pesto.